Star-Spangled Shortcake

By brandyc

Star-shaped corn muffins are terrific when topped with ice cream and colorful berries.

Ingredients

• 1 package (8-1/2 ounces) corn bread/muffin mix
• 2 cups halved fresh strawberries
• 2 cups fresh or frozen blueberries, thawed
• 1/3 cup sugar
• 5 teaspoons balsamic vinegar
• Vanilla ice cream

Details

Servings 6

Preparation

Step 1

Prepare corn bread batter according to package directions. Fill six greased star-shaped cups or muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large bowl, combine the strawberries and blueberries; sprinkle with sugar and gently toss to coat.

Cool shortcakes for 10 minutes before carefully removing from pan to a wire rack. Drizzle vinegar over berries; toss to coat. Top each shortcake with a scoop of ice cream and berry mixture.